1) MALT MILL
Malt is crushed between rollers to become 'Grist',
The cracked malt (Grist), now a course powder is
passed into the Mash Tun
2) MASH TUN
The 'Grist' is combined with hot water (mashed) to
produce a thick, sweet, brown liquid, known as the
'Wort'. This is filtered and fed into the Kettle
3) KETTLE (COPPER)
The 'Wort' runs into the kettle (sometimes known as
the copper although most are now stainless steel).
Here, it is brought to the boil. Hops are added at
various stages. The resins and oils from the hops
flavour the ale, with the resins producing the hoppy
nose of the final ale.
4) HOP BACK
The hot 'Wort' passes through the hop back, where it
is filtered to remove the spent hops.
5) HEAT EXCHANGER
The Wort passes through the Heat Exchanger where
it must be cooled to a maximum of 20OC before the
yeast is added or fermentation will be affected.
6) FERMENTING VESSEL
The hopped Wort is 'Pitched' (mixed) with Yeast.
During fermentation, the sugars present in the Wort
are converted into alcohol by the yeast. This
continues until the desired alcohol content is
The wort is finally moved into a conditioning tank
where it is now known as 'Green Beer'. Here it is
allowed to age and undergoes a further fermentation
which makes it naturally carbonated.
Finally after conditioning the beer is put into casks
(Racked) where the continuing fermentation
generates carbon dioxide which gives the beer its
Finings added at this stage remove any remaining
yeast cells causing the beer to drop clear, ready to